Chia Pudding and Crunch Dried Fruit

I decided to make chia pudding and add crunch dried fruit just before serving to add additional flavor and texture. I made the pudding two ways ... one vegan and one vegetarian ... BOTH GLUTEN FREE!

Recipe 1 ... Gluten Free Vegan

• Ingredients:1 cup of Almond Milk, 1/2 ripe banana, 2 TBSP chia seeds, and 1/2 TSP vanilla flavor
• Mash the 1/2 banana and combine all ingredients. 
• Place in an airtight container and refrigerate for about 1 hour till it sets.  HINT: The pudding will thicken quicker if you make sure to moisten all of the chia seeds well before storage ... mix well!
• When the pudding thickens, place half of the mixture in a bowl and add 1/4 cup Cherry Berry Crunch Dried Fruit. Add the remaining pudding and top with another 1/4 cup Cherry Berry Crunch Dried Fruit. Slice the remaining half banana and place in the bowl as an edible garnish!
• Let rest for 10 minutes and serve.

The crunch dried berries in the middle will soften some and add additional flavor and texture to the traditional silken chia pudding texture.

Recipe 2 ... Gluten Free Vegetarian

• Ingredients: 1 cup plain Greek yogurt, 2 TBSP chia seeds, and 1/2 TSP vanilla flavoring 
• Mix well and let rest in an airtight container in the refrigerator until chia seeds absorb moisture and pudding "sets". (If you add the Crunch Dried Fruit now ... it will lose its CRUNCH.)
• When the pudding thickens, place half of the mixture in a bowl and add 1/4 cup Cherry Berry Crunch Dried Fruit. Add the remaining pudding and top with another 1/4 cup Cherry Berry Crunch Dried Fruit. Sprinkle cinnamon for additional flavor and antioxidants if you wish!
• Let rest for 10 minutes and serve.

The crunch dried berries in the middle will soften some and add additional flavor and texture to the traditional silken chia pudding texture.

NOTE: As you make chia puddings, you will find the texture you prefer. Add more/less chia for a thicker/runnier consistency per your preference. 

Gluten Free Superbowl Snack ...

Enjoy Hip Chips Corn Chips with Edamame. Shown in the picture is the Savory Garden flavor. The crunchy savory garden chips go well with roasted red pepper hummus.

Gluten Free Mini Gnocchi with Tri Color Bell Peppers

Dinner tonight started with the blank canvas of gluten free gnocchi by DeLallo Foods. I added colorful bell peppers and sage to flavor the dish. The color of the meal satisfied the eyes and the texture and taste satisfied the palate.

Ingredients:

• 1 box of DeLallo Gluten Free Mini Gnocchi
• 3 bell peppers ... 1 red, 1 yellow, and 1 green
• 2 tbsps dried sage
• 1/2 red onion
• 3 cloves of garlic 
• olive oil (to coat the pan) 
• 1/4 cup water

Instructions

• Dice the onion and garlic and sautee until translucent
• Use a mandolin to thinly slice the bell peppers and add 1/2 the peppers to the pan with the translucent onion and garlic
• Add 1 tbsp dried sage and water and cook until liquid is gone
• Biol the water to prepare to cook the gnocci (follow directions on box)
• While the water is boiling ... place 1/2 of the remaining sliced peppers (1/4) on the plate as a base layer
• Add gnocchi to the water and cook until gnocchi floats (about 2-4 minutes)
• Add the gnocchi to the pan, the remaining 1/4 of the sliced peppers, 1 tbsp dried sage, and 1/2 cup of the gnocchi water. Cook until water is absorbed
• Serve atop the bed of peppers
• Add salt and pepper to taste (if you wish)

NOTE: Adding the bell peppers at different stages of cooking ensures many different textures are achieved in this dish!

Vegan Medley Featuring Sweet Corn, Asparagus, and Rosemary

A light and satisfying main dish can be made quickly with a few simple ingredients!

Ingredients:

• 1 Shallot
•  3 cloves of Garlic
• 6 Asparagus spears
• 4 SMALL Red Skinned Potatoes
• 1 TBSP Rosemary (I used dried - from my garden)
• Sweet Corn Crunch Dried Snacks by Sensible Foods
• Olive Oil 
• 1/4 vegetable bouillon cube - low sodium
• 1/4 cup water
• 1/2 cup chickpeas - I use dehydrated that I re-hydrate to control sodium levels. If using canned, get low sodium and rinse them.

Instructions:
Start by dicing:

• 1 shallot and 3 cloves of garlic. 
• 6 asparagus spears into small cylinders and saved the tops fir a garnish
• 4 small (organic) red skinned potatoes

Sautee the shallot and garlic in olive oil until translucent. Add the diced asparagus, potatoes, buillon, 1 tbsp dried rosemary, and water. Cook until nearly all of the water is absorbed then add 1/4 cup of Sweet Corn Crunch Dried Snacks by Sensible Foods and the chickpeas. When all of the liquid is cooked out of the pan the dish is ready.

Serve in a bowl and garnish with asparagus tops. You can add salt and pepper to taste.

Stuffed Butternut Squash with Roasted Edamame

I love winter squash on a cold day. The warm oven heats the house and the warm meal comforts the body.

Ingredients:

• Butternut squash
• Olive oil
• Red onions
• Garlic
• Cooked Quinoa
• Salt and Pepper to taste
• Roasted Edamame Crunch Dried Snacks by Sensible Foods

Today I cooked a butternut squash two ways. I sliced the squash to separate the neck and base. I used a peeler to remove the skin from the neck. I cut the neck in sliced about 1/2 inch thick. I can use the slices on a sandwich for another meal. (Why not use the oven while it is on and prep a future meal ... saves time and energy). I placed the slices on non-stick aluminum foil, sprayed with a little olive oil, and seasoned with pepper...and a dash of salt. I cooked at 350for about 45 minutes. Cooking times depend on thickness of slices.

I hollowed out the base of the squash to remove the seeds and membranes. I sprayed a bit of olive oil, pepper, and salt into the base and cooked at 350 until done (about 1 hour). Cooking time depends on size of squash. You know the squash is done when the outer shell begins to brown and is soft to the touch.

In a separate pan I sauteed a cup of diced red onion and garlic. After they turned translucent I added 1/4 tsp of dehydrated vegetable broth to the pan and 1/4 1/2 cup of water. When the water was almost evaporated, I added 1 cup of cooked quinoa and 1/3 cup Roasted Edamame Crunch Dried Snacks by Sensible Foods. When the liquid was fully absorbed, I added it to the squash shell and served with gluten free bread (you could use crackers instead for more crunch).

Butternut squash is a blank canvas that can be used in many ways. It is one of my favorite winter squashes!

Enjoy Life Muffins with Seed and Fruit Mix

I decided to make muffins for breakfast. When not making muffins from scratch, one product I enjoy is Enjoy Life Muffin Mix. To add some extra flavor and texture to the recipe I added 1 TBSP vanilla and 1 package of Enjoy Life Seed and Fruit Mix.

You can eat the muffin alone or pair with anything you wish. I served with fresh fruit and Greek yogurt. You can also pair it with: fresh fruit, eggs, Sunbutter, or SoyButter, and/or applesauce to make the breakfast of your choice.

The muffins are a great mid-day snack!

Enjoy the blank canvas that you can make your own!

Chipotle Black Bean Burger

I was introduced to Gardein's Chipotle Black Bean Burger by my brother who is vegan. This is a product that we could share as it is not only vegan but gluten free. You know I love basics that can be modified so that each recipe is different. I keep a package of Gardein Chipotle Black Bean Burgers in the freezer (as well as a few gluten free pizza crusts) as my go-to quick-to-prepare meals!

Today I served the burger on a gluten free bun and added hummus and crushed red pepper. Additionally, I included a serving of vegetables to round out the lunch time meal.

The burger is easy to prepare, tastes good, and has a great texture! I enjoy serving it with a variety of condiments as well as with roasted vegetables.

French Toast ... Gluten Free with Grains and Seeds

I always enjoyed french toast for breakfast as a child. It was a comfort food that my mom would make for me. When I had to switch to a gluten free diet, I struggled to find a way to duplicate one of my favorite breakfasts! Over the last few years, many new breads have come to the market that allow me to replicate mom's comfort food ... although nothing would ever be like mom making it!

One sliced bread that is great for french toast is Three Bakers Great Seed bread.

For this recipe I scrambled two eggs and added two slices of bread to the mixture. After the bread soaked up the egg mixture I sauteed the bread in a pan (with butter or oil of your choice). I served the french toast with slices of red pear, a sprinkle of pepitas, and a drizzle of local honey.

NOTE: I use a 1 egg to 1 slice of bread ratio for this recipe.

NOTE: You can cook any leftover egg mixture that is not absorbed by the bread and have a small "side" of scrambled egg to go with the dish!

Still to come ... french bread using a GF Baguette!

Enjoy Life Grain and Seed Bars

A New Year
A New Product
A New Color ....

Enjoy Life has changed packaging to TEAL ... the color of food allergy awareness. I am excited to try all of the flavors of the NEW GRAIN & SEED BARS ...

I enjoy the Crispy Grain & Seed Bars. I carry a couple in my bag as a post workout pick-me-up or as an energy boost between work and my yoga class!

Gluten Free, Nut Free, Vegan Cookie Sandwiches

A cookie is good ... two are better...making them into a sandwich is great!

When you bake a batch of cookies, you can play with a few of them and "dress them up". Keeping with the theme of limiting allergens, I used Do't Go Nut's Chocolate Nut free Roasted Soybean Spread as my filling. I know I enjoy chocolate and peanut butter together ... this is a NUT FREE way to marry the two flavors!

Gluten Free, Nut Free, Vegan Cookies

Gluten Free, Nut Free, Vegan Cookies

I modified for a second time ... my Gluten Free 6 Ingredient (Nut) Butter Cookie Recipe posted 4-8-15 and first modified 4-16-16 to adapt the recipe to omit eggs.

Today...I omitted the NUT!

I used 1 cup WOW Butter in place of the nut butter

For a little extra variety I replaced the flax seeds with chia seeds. This modification created a crunchier cookie rather than a softer and chewier cookie.

These cookies started with the THREE INGREDIENT PEANUT BUTTER COOKIE recipe that has gone viral as an inspiration. I added a few simple pantry staples but did not add additional time. My modifications reduced the sugar but not the taste.

MY BASE from 4-8-15:
BASE INGREDIENTS:
1 cup NUT BUTTER - pick the flavor you prefer ... homemade or store bought ... creamy or chunky
1/2 cup SUGAR
1 EGG - I prefer free range/cage free
1/2 cup FLAX SEED
1 TBSP VANILLA

 TODAY's Modifications:
A flax egg replaced the egg
WOW Butter was used (Soy Butter)
Chia Seeds replaced flax seeds

Enjoy playing with your food and modifying tried and true recipes to make something new in 2018!

Coconut Yogurt for Breakfast

I have been hearing about the benefits of coconut yogurt and people have been encouraging me to try it as a gluten free and vegan option for breakfast. I found some at the farmer's market yesterday and decided to try it!

I was advised to start with 1 or 2 heaping tablespoons as there are more active cultures in the coconut yogurt then the Greek yogurt with which my body is familiar. I added cinnamon as I usually do to my yogurt and berries.

The taste and texture was like plain Greek Yogurt.

Gluten Free Eggless Layered Banana Bread

I made a double batch of gluten free banana bread because I found the PERFECT baking bananas at the store when I went shopping yesterday!

I made the recipe my own by substituting flax eggs for the eggs. I need to start experiencing with unrefined coconut oil to replace the butter to make the recipe vegan. For the flour I used a combination of rice flour and oat flour.

I made the bread interesting by layering dates from Futterman Farms in the middle of one loaf and Chocolate Nut Free Roasted Soybean Spread by Don't Go Nuts in the second loaf.

Next Time...I will marble the flavors...not layer them for a different visual experience. 

Serve for breakfast, as a snack, or add more Chocolate Nut Free Roasted Soybean Spread to make a dessert.

Eggs for Breakfast

Many people love to eat eggs for breakfast. Udi's makes a great English Muffin that is perfect for toasting and making a base for a fried egg. Enjoy with a side of fresh fruit ... or make a heartier meal with breakfast potatoes.

Spaghetti Squash Bowl Italian Style

Spaghetti squash can be used in a variety of manners. I cut a spaghetti squash in half, removed the seeds, and baked in on non-stick aluminum foil for about 45 minutes at 350.

NOTE: The length of time cooking depends on the size of the squash and temperature of the oven. You know the squash is done when the shell starts to darken and a hollow sound is heard when you use a knuckle to knock on the shell.

Ingredients:

• baked spaghetti squash
• onion
• garlic
• red bell pepper
• basil
• oil for saute pan
• salt and pepper to taste
• basil for garnish

OPTION: parmesan cheese or dairy free parmesan cheese

I turned HALF of the squash into an Italian Bowl. I sauteed 1/4 cup of diced garlic, 1/4 cup diced onion, and 1/2 cup diced red bell peppers in oil. Just before serving, I used a spoon to remove the squash from the shell and integrate it into the vegetable mixture.

Serve: in the shell with fresh basil leaves and salt and pepper to taste. Add parmesan cheese or dairy free parmesan cheese to turn a side dish into a main dish!

Pasta with Chickpeas

I vary my diet. A gluten free diet is a medical need. I choose to make my diet healthy and limit processed foods, sugar, and salt. I do enjoy going meatless and eating vegetarian and vegan dishes. I always use dry bean that I re-hydrate ... if you buy canned beans try to purchase low sodium beans and, no matter what, rinse them before using them.

Ingredients:
I cup chickpeas
I green bell pepper
1/2 cup diced onion (I used sweet vidalia)
1/4 cup diced garlic
1 tsp mustard seed
2 tsp nutritional yeast
1 cup DRY Banza (chickpea) Pasta
Oil for the pan so the food sautees and does not stick

Directions:
Diced the onion and garlic and sautee in a pan using the oil of your choice (I used Olive Oil)
Use a mandolin to thinly slice the bell pepper
Add pepper, chickpeas, mustard seed, and nutritional yeast to the sautee pan
Boil the water then add the cup of pasta ... cook till al dente (about 3 minutes)
Add the pasta and about 1/3 cup of the water to the sautee pan
Cook until liquid evaporates.

Hot Cereal ... Cold Morning ... Quick Breakfast

Today I tried Bob's Red Mill Brown Rice Farina ... another blank canvas ready to be customized. I added Sensible Foods Crunch Dried Fruit (Orchard Blend) and served a cup of cooked hot cereal with a sprinkle of flax seeds, sunflower seeds, walnuts, and a small drip (about 1 TBSP) of honey. In the recipe I omitted the salt when the water and cereal were boiling. The meal was ready in 5 minutes...not much longer than it takes to get cold cereal and milk on the table. If you make it in the microwave, you will not have a pot to wash!

Have fun playing with your food. If you are in a pinch for time, find packaged goods that are a blank canvas that you can customize so each meal is different ... you will not tire of the product if that is the case! Find your go-to products and meals and pledge to start 2018 with healthy breakfasts!

Apricot Coconut Gluten Free Vegan Cookies

I customized a GLUTEN FREE package cookie mix and made it my own. I substituted flaxeggs for the egg and coconut oil for the vegetable oil. I added diced dried apricots and some shredded coconut. When buying a packaged product, look for ones that are low in sodium and sugar and high in fiber. Look for a "blank canvas" that can be customized ... add creativity to your cooking and play with your food so that no two meals are the same! This recipe used a Gluten Free Cookie Mix by Duinkerken Foods.

Hot Cereal for a Cold Morning

No matter where you live, winter mornings tend to be chillier than summer mornings. At this moment, a large portion of the country is feeling an ARCTIC BLAST...so a warm cereal to start the day will not only provide great nutrition to fuel the day, but also will warm the body!

For this meal I used Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal. The package called for 3.5 cups of water and 1 cup of cereal. I modified the recipe from here.

Ingredients:
Water (or substitute milk of choice for a heartier meal)
Mighty Tasty Hot Cereal
Fresh Fruit or Dried Fruit of choice
Honey or Brown Sugar

Instructions:
Bring the water (or milk of choice to a boil)
Add the cereal and stir to combine
Reduce heat to low and cover the bowl
Serve a cup of cereal and garnish with fruits of choice
I added CHIA seeds as a garnish ... flax seeds or pumpkin seeds could be used as well

Options:
I added diced dates from Futterman Farms to the cereal as it cooked to add some sweetness. The cereal starts out as a blank canvas allowing you to customize the flavor profile.

NOTE: You can add other dried fruit when cooking and flavor profiles...I see so many possibilities...I cannot wait to play with this food! Cranberry/Coconut ... Berries/Vanilla ... Nuts...Soy/SunButter/NutButter ... I will continue to share!

2018 Gluten Free and Allergen Friendly Expo

Win Tickets to the Expo at the Del Mar Fairgrounds. Send me a message ... I will draw names based on those who contacted me on January 15th. Winner will be notified via personal message!

The San Diego #GFAFExpo is February 10 and 11

Oatmeal Pancakes Start with Two Simple Ingredients

Start 2018 on a healthy note ... eat a nutritious breakfast. Breakfast does not need to take a long time to make in order for it to be good for you. Here is a simple recipe that can be customized to fit the flavor profile you are interested in on the day you make it...each meal will be different so the recipe will never get old!

Ingredients and Directions:

• Start with a gluten free oatmeal packet
• Make a flax egg (or use a regular egg or 1/4 cup mashed banana)
• Mix the two together and let "set" for about 5 minutes
• Warn a pan and add some fat (oil or butter) so the pancake does not stick
• Flatten and flip after 2 minutes

NOTE: I usually make two at once

OPTIONS: 

• Add flavors of your choosing such as cinnamon, maple, brown sugar, vanilla, or coconut
• Add fruits in season
• Add nuts 
• Add nut butter, soy butter, sunflower seed butter, or honey (or syrup)

Enjoy this meal that is satisfying and ready in 10 minutes. There is very little set up or clean up ... a win-win situation!

Guava Sauce ... Apple Sauce Style

I published a guava sauce recipe in 2015 and have found it to be useful when guavas are in season. Guavas that fall off the tree when picking and get bruised are great for turning into sauce. An abundance of guavas that ripen at once is a great way to use them before they go bad. The apple sauce formula can be used for any fruit ... the addition of cinnamon is an option to add flavor and a diabetes fighting and memory inducing spice.

Ingredients:
Fresh guavas diced
Cinnamon optional

Directions:
Add diced guavas to a saucepan with a small amount of water (a few tablespoons for a small amount of fruit...up to 1/4 cup for a full pan)
Bring to a boil, cover, and reduce heat to simmer
Cook until fruit softens
Mash or put in a food processor (to create a smoother texture)
OPTION: Add cinnamon to taste

Gluten Free Vegetairian High Protein Pancakes with Two Ingredients!

Welcome 2018! A great way to start the new year is with a healthy breakfast. Make these gluten free, vegetarian, high protein pancakes when you are looking for a quick and satisfying start to your day. With limited ingredients, you will need little prep and clean up!

My original recipe was posted in 2015. Since then I have modified the recipe and have limited the ingredients to two ... with the option of the addition of cinnamon as an option!

Ingredients
1 egg to 1 banana ratio
HINT: The riper the banana, the sweeter the pancake!

Directions:
Smash banana and add egg. Scramble and let rest for at least 5 minutes (for a fluffier pancake).
Heat pan on medium heat and add oil or butter to the pan so pancakes do not stick
Pour batter into pan to make pancakes the size you prefer
Cook about 2 minutes each side

Serving Suggestion:
Serve with fresh fruit, nuts, and honey
Serve with soy butter or sunflower butter and fruit